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Take the challengeWinter is nearly upon us, as is the season of soup!
For me, nothing can beat a simple soup made from scratch with fresh and quality seasonal produce.
Tomato soup is an all-time favourite, but this recipe adds a twist with chickpeas and a dash of coconut milk. It's even MORE delicious and heartwarming. Really hope you enjoy this recipe!
MIND YOUR FOOD WASTE: Soup is a healthy and nutritious meal option. If you cook too much, it is great to eat the next day, or you can turn it into another recipe entirely like a casserole, or freeze it and save for a later date to make sure NO food gets wasted. See more!
Tomato and Chickpea Soup
Ingredients:
- 1kg ripe cherry tomatoes on the vine, red and yellow
- 4 large tomatoes
- 1 fresh red chilli
- 4 cloves of garlic
- 2 small red onions
- 4tbsp balsamic vinegar
- 1 can chickpeas
- 1/2 cup coconut milk
- A small bunch of fresh basil
Directions:
1. Get all your ingredients and equipment ready. Turn the oven on to 220C.
2. Pull the tomatoes off the vines. Quarter the larger tomatoes, then put all the tomatoes into a roasting tray. Drizzle over a good lug of olive oil and season.
3. Halve and deseed the red chilli and add to the tray. Crush in 4 peeled cloves of garlic. Quickly toss everything, then put on the top shelf of the oven for 12 to 15 minutes.
4. Put a large saucepan on a low heat. Peel and roughly chop the onions and put them into the hot saucepan with a lug of olive oil and a good pinch of salt. Turn the heat up to medium and leave to soften, stirring occasionally.
5. Stir 4tbsp balsamic vinegar into the onions and let it cook away and reduce down.
6. Take the tray of tomatoes out of the oven and add everything to the pan of onions. Cook for another 3-5 minutes together and add the chickpeas in the last minute.
7. Carefully pour the vegetables from the saucepan into a food processor. Do it in two batches. Add most of the basil, put the lid on, and whiz to a chunky consistency, pouring the mixture into serving bowls as you go.
8. Once it's all mixed and in the bowls, season to taste, and top with a splash of coconut milk and a few basil leaves in each bowl. Serve with some crunchy bread if you like and enjoy! x
SERVES 4
*Recipe adapted from Jamie Oliver's 30 minute meals.
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